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Jim Hunter
master gardener







Surinam Cherry Recipes  —  Eguenia uniflora

The Surinam cherry is also known as the Pitanga.  It is common in hedges in south Florida and is often not recognized as edible fruit.  It bears a small bright to dark red fruit, about 1 inch in diameter with eight ribs.  The flesh surrounding one or two large seeds is soft and juicy.  In some varieties there is a bitter taste, but some, especially the dark red ones, are very sweet. 
Always use ripe fruit.  Place your hand underneath (palm up) and tap fruit.  If the fruit is ripe it will fall off into your hand.  Use immediately for pies, stews, jellies, etc.



  Surinam Cherry Gell    

1 small pkg. cherry gelatin mix
1 ½ cups boiling water
½ cup Surinam cherry juice
1 banana, peeled and sliced
4-6 surinam cherries, halved and seeded

Use fully ripe Surinam cherries.  Push through a strainer to get juice.  Another method is to cook cherries, with enough water to cover, until soft.  Strain.  If using this method use 1 cup boiling water 1cup juice.

Dissolve gelatin in boiling water.  Add juice.  Refrigerate to set.  When almost firm add bananas and cherry halves and stir in.  Refrigerate until set.
  Surinam Juice      

Wash fruit and remove stem and blossom end.  Add water to cover.  Mash fruit and stir, simmering gently, until soft. 
Strain juice through a cheesecloth or sieve.  If using it for jelly, strain again through a jelly bag.

  Surinam Cherry Jelly #1    

4 cups Surinam cherry juice
4 cups sugar

Measure juice into cooking vessel.  Add sugar and stir well.
When liquid sheets from spoon, pour into hot sterilized jars and seal.

    Surinam Cherry Jelly #2    

Wash and measure cherries.  Add equal parts of water.  Put in a large kettle and heat to boiling.  Stir and mash while cooking for 20 minutes.  Pour into jelly bag and let drip for several hours, or use a coarse strainer.

Measure 4 cups of juice into a large kettle. Bring juice to a boil and add 1 package of dry pectin.  Stir while pectin dissolves.  Add 5 cups of sugar and 4 Tbsp. lime juice.  Boil until mixture reaches 222 degrees F.  Strain if particles of fruit remain.  Pour into sterilized jars and seal.